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Carrot Cake Cheesecake Gugelhupf

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 60
  • Total Time: 120



For the dough

  • 2 cups (260g) all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/4 cups (250g) sugar
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp. vanilla extract
  • 4 eggs
  • 1 cup (120g) ground almonds
  • 1/2 cup (60g) ground hazelnuts
  • 12 oz. (350g) grated carrots

For the cheesecake filling

  • 10.5 oz. (300g) cream cheese
  • 1/2 cup (100g) sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 tbsp. cornstarch

For the topping

  • 2 tbsp. almond slivers
  • 1/2 cup (70g) confectioner’s sugar
  • 7 oz. (200g) cream cheese
  • 1 tsp. vanilla extract
  • 12 tbsp. milk


  1. Preheat the oven to 350˚F (175°C). Grease a bundt cake pan and dust with flour. Set aside. Peel the carrots and grate finely.
  2. Add the flour, baking powder, sugar, cinnamon and salt to a large bowl and mix. Add oil and vanilla extract and mix until well combined. Add the eggs one after another and mix well in between. Mix in the ground almonds and hazelnuts. Add grated carrots, fold in and then set aside to prepare the filling.
  3. In a small bowl mix cream cheese, sugar, vanilla extract, egg and cornstarch until well combined.
  4. Fill about 3/4 of the batter into the bundt cake pan and press the batter to the sides of the pan. Carefully fill the cheesecake filling into that hollow. If the batter is a bit runny, don’t worry – place the filling on top of the batter in a ring, try not to touch the sides of the pan and press the filling slightly into the batter. Carefully spread the remaining batter on top of the filling so everything is covered. Bake for 60 minutes. Take out of the oven and let cool down in the pan for about 15-20 minutes, then carefully take out and let cool down completely on a wire rack.
  5. Roast the almond slivers in a dry pan until fragrant and slightly browned. Remove from the heat and let cool down. In a small bowl mix confectioner’s sugar with cream cheese and vanilla extract – you should get a nice smooth mixture. Add some milk if it is too thick. Glaze the cake and sprinkle with the almonds.


  • Enjoy baking!


  • Serving Size: 12